1 lb. ground turkey
4 lb. fresh tomatoes
large container of ice water
6 tbsp. olive oil
1 medium onion, diced
1 medium green bell pepper, diced
1 (8 oz.) pkg. sliced fresh mushrooms
6 garlic cloves, pressed
salt and pepper, to taste
1 tbsp. basil (fresh preferred)
4 bay leaves
1 cup red wine

Cut out core of each tomato and make a light X incision on the bottoms. Boil water. Drop tomatoes in for about ten seconds, one at a time. Remove and plunge into ice water. Remove from ice water and peel from incision end. Chop up the peeled tomatoes and squeeze/crush/mash well.

Heat up olive oil in stock pot on medium-high. Add onion, bell pepper and mushrooms. Sauté for about five minutes. Add garlic and spices. Sauté for about five more, until onions are translucent.

Add tomatoes. Bring to a boil. Add wine. Reduce heat to simmer. Simmer (while tasting often) for 4 hours. The longer, the better!

Around 45 minutes before serving, brown ground turkey. Add to sauce and let simmer for about 30 minutes.

If desired, add sugar. Though the red wine should cover you on that. I prefer not to add oregano to the recipe because it reminds me of marinara or pizza sauce - which is not what I am going for in spaghetti!

Note: If sauce seems too thick, add water, a little at a time.

You can also add tomato paste/sauce to thicken - but I was going for a no-processed food approach. The acidity this way was much better on my stomach and the taste was magnificent compared to restaurant or store-bought items!

Submitted by: Joel Z.